A traditional Chinese comfort food you’ll love—juicy pork ribs simmered with golden pan-fried taro in a savory broth. A must-try for taro lovers!
Braised Pork Ribs with Taro – A Hearty, Flavorful Masterpiece
Yes, braised pork ribs with taro may not have the fame of classic dim sum dishes like Steamed Spare Ribs with Black Beans or even Steamed Spare Ribs with Taro, but it’s truly one of my personal favorites.
The magic happens when tender pork ribs and creamy taro slowly braise together, creating a dish where every component – the meat, the vegetables, and the rich sauce – comes together in perfect harmony.
For authentic, restaurant-quality results, I always use a clay pot (砂锅).
The porous nature of clay allows for gentle, even heat distribution that intensifies flavors and gives the ribs that fall-off-the-bone tenderness we all crave. Plus, serving it straight from the pot makes for such a beautiful, rustic presentation!
What is taro?
Taro is a starchy root vegetable that plays a prominent role in Chinese cuisine. Known for its pale lavender or white flesh with tiny purple flecks, taro has a unique flavor—slightly nutty, subtly sweet, and incredibly comforting when cooked.
In savory dishes, taro is often used in stews, stir-fries, and braised recipes like this one. When simmered, it becomes melt-in-your-mouth tender and soaks up flavors beautifully.
Beyond this savory braise, taro shines in many classic Chinese desserts and snacks:
- Taro Mochi – soft, chewy rice cakes with creamy taro filling
- Taro Paste – smooth and rich, used in pastries or eaten by the spoonful
- Taro Balls – bouncy and chewy, often served in sweet soups or shaved ice
- Taro Sago Dessert Soup – a warm, creamy coconut milk-based dessert with pearls and mashed taro
Ingredients
Main ingredients:
- 500g fresh pork ribs
- 400g taro (1 medium taro)
Seasonings:
- 4 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp Shaoxing wine
- 1/2 tsp salt
- 1/2 tsp white pepper
- 2 tsp cornstarch
Additional ingredients:
- 3 slices fresh ginger (shredded)
- 3 cloves garlic (sliced)
- 2 pieces white scallion (sliced diagonally)
- chopped scallions (for garnish)
- cooking oil (as needed)
Instructions
- Marinate the Ribs
Rinse the pork ribs under clean water and drain well. (Note: If using fresh ribs, blanching is not necessary. To reduce any strong odor, soak in cold water for 10 minutes to remove blood.)
Place the ribs in a large bowl and add 3 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp Shaoxing wine, 1/2 tsp salt, 1/2 tsp white pepper, and 2 tsp cornstarch. Mix thoroughly by hand until all ribs are evenly coated.
Cover with plastic wrap and let marinate for 20 minutes.
- Prepare the Taro
Peel the taro and cut into batons approximately 2 cm wide and 5 cm long. (Note: Wear gloves to avoid skin irritation from taro sap.)
Heat 2 tbsp cooking oil in a pan over medium heat. Add the taro pieces and pan-fry for 3–4 minutes per side until golden and crispy. Remove and drain the oil.
- Pan-Fry the Ribs
Leave a small amount of oil in the pan. Add the marinated ribs over low heat and arrange in a single layer.
Pan-fry for 7–8 minutes, turning 2–3 times, until the surface is golden brown and meat is mostly cooked through (edges slightly shrink).
- Simmer in a Clay Pot
In a clay pot, heat a small amount of cooking oil over medium heat. Add shredded ginger, garlic slices, and scallion whites. Stir-fry until fragrant.
Layer the fried taro at the bottom, followed by the pan-fried ribs on top.
Pour 1 tbsp Shaoxing wine along the edges for aroma.
Add 1 tsp light soy sauce and 1/4 tsp salt (adjust to taste). Pour in hot water until it reaches 80% of the height of the ingredients.
Cover with lid, reduce to low heat, and simmer for 15 minutes until ribs are tender and taro is soft and full of flavor.
- Serve
Remove the lid, garnish with chopped scallions, and serve hot directly from the clay pot.
Frequently Asked Questions
Can I use frozen ribs?
Yes, just make sure to thaw them completely and pat dry before marinating.
Can I skip the frying step for taro?
It’s not recommended—the light pan-fry helps develop flavor and prevents the taro from breaking apart during simmering.
What kind of taro should I use?
Use large, starchy taro root. Avoid the smaller “baby taro” for this recipe, as they can be too slimy and sticky.
Do I need a clay pot?
A heavy-bottomed pot or Dutch oven works as well, but a clay pot retains heat and gives the dish a beautiful presentation.
Braised Pork Ribs with Taro – A Hearty One-Pot Meal!
Ingredients
Main ingredients:
- 500 g fresh pork ribs
- 400 g taro 1 medium taro
Seasonings:
- 4 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp Shaoxing wine
- 1/2 tsp salt
- 1/2 tsp white pepper
- 2 tsp cornstarch
Additional ingredients:
- 3 slices fresh ginger shredded
- 3 cloves garlic sliced
- 2 pieces white scallion sliced diagonally
- chopped scallions for garnish
- cooking oil as needed
Instructions
Marinate the Ribs
- Rinse the pork ribs under clean water and drain well. (Note: If using fresh ribs, blanching is not necessary. To reduce any strong odor, soak in cold water for 10 minutes to remove blood.)
- Place the ribs in a large bowl and add 3 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp Shaoxing wine, 1/2 tsp salt, 1/2 tsp white pepper, and 2 tsp cornstarch. Mix thoroughly by hand until all ribs are evenly coated.
- Cover with plastic wrap and let marinate for 20 minutes.
Prepare the Taro
- Peel the taro and cut into batons approximately 2 cm wide and 5 cm long. (Note: Wear gloves to avoid skin irritation from taro sap.)
- Heat 2 tbsp cooking oil in a pan over medium heat. Add the taro pieces and pan-fry for 3–4 minutes per side until golden and crispy. Remove and drain the oil.
Pan-Fry the Ribs
- Leave a small amount of oil in the pan. Add the marinated ribs over low heat and arrange in a single layer.
- Pan-fry for 7–8 minutes, turning 2–3 times, until the surface is golden brown and meat is mostly cooked through (edges slightly shrink).
Simmer in a Clay Pot
- In a clay pot, heat a small amount of cooking oil over medium heat. Add shredded ginger, garlic slices, and scallion whites. Stir-fry until fragrant.
- Layer the fried taro at the bottom, followed by the pan-fried ribs on top.
- Pour 1 tbsp Shaoxing wine along the edges for aroma.
- Add 1 tsp light soy sauce and 1/4 tsp salt (adjust to taste). Pour in hot water until it reaches 80% of the height of the ingredients.
- Cover with lid, reduce to low heat, and simmer for 15 minutes until ribs are tender and taro is soft and full of flavor.
Serve
- Remove the lid, garnish with chopped scallions, and serve hot directly from the clay pot.
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